Author Notes:"This is not your average broccoli soup," Melissa Clark writes. "Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup." Adapted slightly from the New York Times (November, 2014). —Genius Recipes

In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

So bright, fresh and tasty. Sure, wearing the broccoli is more effort than boiling in a pot, but totally worth it. I added in a few extra broccoli stems I needed to use. Can someone please explain to this Australian what red pepper flakes are? Are they chilli? With or without seeds?

I've made this soup several times from the NYT Cooking website. I use chicken broth and a few more potatoes than called for. I tried roasting the broccoli, which was a little easier, but it's really not as good as browning in the pot. Be sure to cut your florets in half so there's a flat side for good browning. That caramelization is really what makes the soup.

This is one of my favorite soups! To make it easier, try lightly roasting the broccoli (and maybe subbing half cauliflower) in a 425 over on parchment paper and just shaving the lemon zest off with a peeler (use a lot!). I use a med-sized Yukon Gold potato and 1 can of chicken stock and 2-4 cups water. Leave some texture when you puree. Yum - pablum for adults

Turned out great! Thinner than I expected, but I had added a little more broth to stretch the soup. Didn't use the red pepper (kids) or parmesan, but it would be excellent with them as well. I disagree that it is too much work. The broccoli cooks up faster than implied--much faster than roasting would. I also did not have many dishes to wash up. One of the easier soups I've made.

Loved this soup. Pan frying the broccoli was a great idea that brought complexity to the soup. The addition of lemon really made the soup brighten up and the addition of Parmesan added more savory notes to the dish. Also paired it will jalapeno cheddar bread. So delicious. Will definitely make it again!

Umm...I mean... This is ok but I won't do it again. Just nothing spectacular about it. I used chicken broth and that was the only change I made. I thought it was unappetizing looking and not very interesting. The finishing touches definitely do help it out. Sorreee.

I am in the minority in that I thought this soup was just okay. Browning the broccoli in small batches in the pot took forever, and there was a lot of oil spatter/mess. Seems easier and cleaner just to toss the broccoli with the oil, and either put it on a large baking sheet under the broiler or roast it in a hot oven. Lots of dishes dirtied to make this recipe, and a just okay result. YMMV.

Delicious. The depth of flavor from charring the broccoli was fantastic. This has replaced a similar recipe with many more reviews and hearts. Thanks for sharing! BTW, 2 1/2 tsp seemed like way too much salt so I cut it to 1 1/2 tsp. It was still a little salty so I'll try 1 1/4 tsp next time. The saltiness may be because used Morton's regular, not Kosher salt.

this soup is so rich and so filling, its hard to believe its mostly all vegetables!! no milk/cream, etc. Made a change after rewarming the next day and added a bit of daiya mozzarella (we are vegan) and it was even more delicious! now i am using it as a sauce and making a broccoli potato "cheese" casserole with some spelt penne for next go round!! thanks for this wonderful recipe that is so versatile, yet still awesome on its own!!